betony — Articles — Larissa Zimberoff

Sustainable Startup CoffeeFlour Inspires NYC's Culinary Experts

Rebecca Isbell, the executive pastry chef at Betony, is used to baking challenges. This summer, for example, she experimented with making her pastries and bread without any butter. Now she's playing with an unproven ingredient no one has ever heard of — well, almost no one.

How to Run a World-Class Restaurant Without Butter

I’m in a pristine kitchen, the kind where the stainless steel workstations are wrapped in linen to reduce noise. It’s clinically calm. Surrounded by men and women in white, I listen intently as their boss—a pink-cheeked ex-soccer player who looks like a linebacker—discusses their latest assignment: to create compelling dishes without the use of their go-to fat of choice. Butter.

ViceLarissa ZimberoffOctober 11, 2015Bryce Shuman, Midtown, Munchies, NYC, Vice, betony, butter

Kombucha Cocktails Across the Country

Like kale, kombucha has hit maximum mainstream. Funky-hued bottles of the probiotic fermented tea line shelves at Whole Foods, and even fine dining restaurants are getting into the game of making custom blends.

EaterLarissa ZimberoffJuly 14, 2015CH Distillery, Eater, Scoby, Shed, betony, kombucha cocktails, kombucha, tea

House Of Brine

That old jar of dill pickles in the back of your fridge—it's not doing you any favors. With such an incredible array of pickle potential at your local farmers' market (okra, beets, kohlrabi) and interesting flavors (turmeric, smoked paprika, kombu) waiting to be added to brines, why waste space with something so...pedestrian?

Tasting TableLarissa ZimberoffApril 19, 2015NYC, San Francisco, betony, fermentation, pickles, tasting table, the progress